Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt
- In another bowl, beat eggs, oil, and vanilla until well combined
- Gradually add dry ingredients to wet mixture, stirring just until combined
- Fold in grated carrots, drained pineapple, and walnuts (if using)
- Divide batter evenly among prepared muffin cups
- Bake for 18-22 minutes until a toothpick comes out clean
- Let cool completely before frosting
- For frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla
- Frost cooled cupcakes and serve
Notes
- Use freshly grated carrots for best moisture and flavor
- Ensure pineapple is well-drained to prevent soggy cupcakes
- Toast walnuts before adding for enhanced flavor
- Cool completely before frosting to prevent melting
- Store in airtight container for up to 3 days
- Freeze unfrosted cupcakes for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 280 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg